1 3-pound boneless pork loin roast

1/3 cup French dressing

1 medium onion, chopped

1 16-ounce can cranberry jelly

1 packet dry onion soup mix

Wondra flour, water as needed, Rice

Brown pork roast on all sides, starting fat side down, in heavy Dutch oven on top of the stove.

In medium bowl, stir together remaining ingredients, and pour over browned pork. Cover and simmer until fork-tender, and thermometer reads 160 degrees.

Remove meat from Dutch oven and thicken sauce with Wondra flour. Slice meat. Serve sauce over cooked rice topped with pork slices. This sauce is great heated with a bag of frozen meatballs, or with cooked pasta stirred in, or even over mashed potatoes. Ideal crock-pot recipe.

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